Long bean curd to do filling, this kind of bean curd generally do not need to blanch, it is both raw can be eaten, and will not be poisoned, to do filling dumplings and buns can be raw to do, to want to taste better, you can blanch, cook to the discoloration of the fish, it is not easy to cook for a long time, and fish up after a quick cool water, and blanch the long bean curd, the color of the greener taste is better.　

Long bean curd pork dumplings practice

The first step, add cold water to the flour, synthesize a smooth dough, cover and wake up for more than 30 minutes, so that the dumplings skin is delicious and strong, not easy to break the skin

The second step, the long bean curd, wash the head and tail, the long bean curd under the boiling water to cook to the color of the salmon, fishing up through the cool water, about cooking for about 3 minutes or so, 5 ripe fishing up, and immediately after the cool water fishing up

The first step, the second step, the long bean curd, the long bean curd, the long bean curd under the boiling water to cook to the color, fishing up through the cool water.

The third step is to chop the pork into puree, beat the water, stir in one direction, add ginger, soy sauce, oyster sauce, five-spice powder and mix well

The fourth step is to add the diced string beans to the meat mixture, add salt, scallions, monosodium glutamate, add cooked canola oil and mix well, and let it rest for a while for flavor

The fifth step is to knead the dough and roll it out to make dumpling skins, add the bean curd meat filling and wrap it into dumpling shapes.

Note:

Long bean curd as filling dumplings, you can not blanch, even if blanching, can not be cooked for a long time, cook until discoloration.